Roasted Garlic Soup
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| Roasted Garlic Soup |
If you couldn't tell already, I love soup. Creamy soups, watery soups, soups that are packed with ingredients, and even broth. I think soups are so versatile and are a quick, easy, and delicious meal for dinner any day of the week.
But it was time to try something new. I know I wanted to make a soup for dinner today, and I wanted this soup in particular to be creamy. Tomato soup? I've already made that before, and while I'd love to make it again, I didn't have enough tomatoes in my fridge and didn't feel like making a special trip to the grocery store just to buy 4 pounds of tomatoes.
So I dug deeper into what my tastebuds felt like having. Still something creamy. I had tons of garlic heads in my pantry and a container of peeled garlic in my fridge (I use garlic in literally every savory dish I make. Don't judge why I have so much garlic in my house. 👀)
So garlic soup it was! But I knew I wanted to make this soup different, and I didn't want it to be as "simple" as soups usually are... meaning, I didn't want to just throw everything into a pot and stir and then call it soup (although I do love when I can do that).
So, for a different twist on my regular approaches to soup, I decided to roast the garlic heads I would be using in my soup. Have you ever had roasted garlic? I have. I was at a wedding once and they literally served roasted garlic heads with bread and butter as an appetizer. Not caring for how bad my garlic breath would be, I gladly munched on garlic heads, bread, and butter until dinner was served.
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| Roasted Garlic |
Roasting the garlic for this recipe added a deep and rich flavor to the soup that would have otherwise not been there. Plus it made my whole kitchen smell like an old Italian restaurant. What's not to love?
If you make my recipes, I'd love to see and hear about it! Feel free to always leave comments on my posts or on my Instagram- @bakedbylaila!
Yields: 4-6 servings
INGREDIENTS:
- 3 heads of garlic
- 3 cloves of garlic, peeled
- olive oil
- 3 tablespoons of butter
- salt
- pepper
- onion powder
- Italian seasoning
- 1 onion, finely diced (I used a medium-large sized onion)
- 4 cups of hot veggie or chicken broth
- 1 cup half & half
- 1/3 cup of sour cream
- parsley, cilantro, or chives for garnish
- croutons, bread, or parmesan crisps to serve on top or on the side
TO MAKE:
1. Preheat your oven to 400 degrees.
2. Chop the tops off of the garlic heads. Place them in a baking dish and drizzle with oil and a pinch each of salt and pepper. Toss them around until the heads are coated then wrap each head, separately, with aluminum foil (make sure they're tightly wrapped). Roast the garlic for 45-50 minutes.
3. After the garlic heads have been roasted, let them cool. Then, squeeze the cloves out of their peels. Set aside. Crush/smash the peeled cloves.
4. In a big pot, add some oil and the butter. Melt down the butter under medium heat then add in the onions and spices. Mix everything together and let the onions cook for 5-7 minutes.
5. Add the hot broth to the pot and bring everything to a boil. Lower the heat and let simmer for about 20 minutes, covered.
6. Add in the half & half and the sour cream. Using an immersion blender, blend the whole soup mixture together until the soup is nice and smooth and no lumps remain.
7. Serve with croutons and chives. Enjoy!
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